In a large mixing bowl, combine the pumpkin puree, vanilla extract, egg, oats, oat milk, and maple syrup. Use a whisk to blend everything until the mixture is smooth.

In another bowl, mix together the baking powder, pumpkin pie spice, sea salt, chia seeds, and chopped walnuts. Mixing them separately ensures an even distribution of flavors throughout the pancake batter.

Gradually fold the dry ingredients into the wet mixture. Stir until everything is just combined. If you want to swirl in cranberries for added flavor, now’s the time!

Heat your skillet over medium heat. Add a teaspoon of coconut oil or non-stick cooking spray to prevent sticking.

Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook for around 3-4 minutes until you notice bubbles forming on the surface. Flip and cook for another 2-3 minutes, or until golden brown.

These pancakes are best enjoyed warm. Serve with your favorite toppings and dive into the deliciousness!